August 7, 2007
Rosemary Thyme Baked Chicken
My herbs are about the only thing that this drought hasn't killed! Herbs, herbs, herbs galore! What do do with all those glorious summer herbs coming out of the garden? How about pairing them with some chicken. It's the perfect compliment!
What You'll Need Per Person:
1 boneless, skinless chicken breast
1 teaspoon of extra virgin olive oil
Freshly ground black pepper
1 tablespoon of fresh thyme, chopped
2 tablespoons of fresh rosemary, chopped
Preheat oven to 400 F.
Brush each chicken breast with 1 teaspoon of extra virgin olive oil. Sprinkle with sea salt and black pepper and then top with chopped herbs. Bake for 35-40 minutes until golden browned and done through. (Note: If you're paranoid you can cut into the chicken breast at its thickest point to make sure it's all the way done, but it isn't really necessary.) Remove from the oven and let sit for a few minutes before serving.
Notes: Again this is a perfect grill recipe if you don't want to heat up the kitchen. You could also use a steamer. The flavor from the thyme and rosemary infuse the entire chicken breast and give it a wonderful, fresh flavor. You could also add in a little grated lemon or orange rind for a nice citrus compliment. This chicken is perfect paired with whole grain brown rice and a little steamed spinach for a delicious, healthy meal.
Posted by Dianne at August 7, 2007 7:57 AM
TrackBack URL for this entry:
This looks so good! I love rosemary!
Posted by: Patricia Scarpin at August 7, 2007 9:32 AM
If you have lots of extra herbs, we could use them to make "moth herb" bags for the closet! :)
It's not exactly a dish, but I've been wanting to make some of those since they're so hard to find these days.
Posted by: katherine at August 7, 2007 3:20 PM
Which herbs do you need? I have a ton of sage, oregano and thyme. I also have a fair amount of lavender.
Posted by: Dianne at August 8, 2007 9:16 AM